Roast pumpkin, sweet potato and carrot soup

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spice sisters roasted veg soup femalefocusonlineSimple classic, winter warmer for when the weather turns cold. This soup is great on Christmas day as a starter or a light lunch during the festive season. Roasting the veggies adds to the natural sweetness of the soup, the sugars in the vegetables caramelise beautifully.

Ingredients

2kg pumpkin, sweet potato and carrot
4 garlic cloves, unpeeled
1 onion, chopped
3 tbsp oil
1 tsp turmeric
1 tsp salt
½ tsp black pepper
1 litre vegetable stock
Harrisa, optional
Greek yogurt, optional
Chopped coriander

Time: 20 minutes prep, 45 minutes to cook.
Makes/Serves 6

Recipe

- Preheat oven to 200°C Gas Mark 6.
- Wash, peel and chop the vegetables into 2cm cubes.
- Place the vegetables along with the garlic on a baking/roasting tray, season with salt and pepper, drizzle with 2 tablespoons of oil. Toss to coat.
- Heat the remaining oil in a large saucepan over medium heat, cook the onion until soft. Add the turmeric and stock.
- Once the vegetables have roasted; remove the garlic from the skin, add the garlic and roasted vegetables to the onion mix.
- Simmer the soup mixture and cook covered for 15 minutes.
- Remove from heat and allow to cool slightly, blend until smooth.
- Serve with chopped coriander a dollop of yoghurt or for added heat a swirl of harissa.

TIPS: Serve with sourdough bread with butter.
Pumpkin seeds can be roasted and sprinkled on the soup before serving.

 

Recipe supplied by The Spice Sisters - www.curryoncooking.com.